Delicata Squash And Wild Rice Recipe
Servings: 8
Ingredients
- 4 x delicata squash - (abt 4 lbs) see * Note Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. butter cut small pcs
- 1 Tbsp. extra virgin olive oil
- 2 ounce pancetta minced
- 1 sm onion minced
- 2 c. cooked brown rice
- 1 c. cooked wild rice
- 1/4 c. toasted pine nuts
- 1/4 c. dry cranberries
- 1 tsp chopped fresh thyme
- 2 tsp lemon juice
Directions
- * Note: Delicata squash is an oblong golden brown squash with greenish stripes.
- Heat the oven to 375 degrees.
- Cut the squashes in half crosswise and scoop out the seeds. Trim about one-fourth inch off the bottom of each so it will stand up. Place cut-side up on a baking sheet. Season with salt and pepper to taste and dot with 1 Tbsp. of the butter. Bake till very tender, about 1 hour.
- Meanwhile, heat the oil in a large skillet over medium heat. Add in the pancetta and cook till browned and crisp, 5 min. Add in the onion and cook, stirring frequently, till softened, about 4 min. Add in the brown rice, wild rice, pine nuts, dry cranberries, thyme and lemon juice. Stir to combine. Set aside.
- Remove the squash from the oven and carefully scoop out the cooked squash; keep the shells intact. Chop the cooked squash and stir into the rice. Adjust the salt and pepper. Spoon the rice into the squash shells and set them on a baking sheet. Top each with a small piece of the remaining butter. Bake till the rice is heated through and the tops are slightly crisp, 30 to 40 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 8 servings | |
| Calories 204 | |
| Calories from Fat 69 | 34% |
| Total Fat 7.95g | 10% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 125mg | 5% |
| Potassium 167mg | 5% |
| Total Carbs 27.99g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.29g | 1% |
| Protein 6.25g | 10% |
